Short Ribs Braised with Barolo

In Piedmont, cooks often slow-cook beef in Barolo, the famous red wine of the region. Rich, full-bodied and complex, it is known as the king of Italian wines.
Average Customer Rating:
5 out of 5
5
 out of 
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(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Short Ribs Braised with Barolo
Review 1 for Short Ribs Braised with Barolo
5 out of 5
5 out of 5
NazarethMama
,Nazareth
,PA
February 11, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
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Perfect Winter Comfort Meal
February 11, 2013
This recipe turned out delicious. We used bacon instead of pancetta and just a cheap red wine instead of a Barolo (saved that for drinking with dinner!) We cooked the ribs in our Le Creuset for 4 hours in a 300° oven as we did not have a removable insert for the slow cooker. The meat just fell off of the bone! Served it with mashed potatoes and the extra gravy was so rich and perfect over top. The bonus was how amazing the house smelled while it was cooking. Will definitely make this again next winter.
Pros: Easy, Adaptable, Impressive, Will Make Again